Cappuccino Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 100 grams cream cheese
- 1 packet Vanilla sugar
- 250 grams Pastry flour
- 2 packets Cappuccino powder (Instant) (30 grams) (approximately 1 ounce)
- 1 Tbsp cocoa powder
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 egg
- 125 grams cane sugar
- 80 milliliters vegetable oil
- 300 grams Buttermilk
- 1 12-cup Muffin tin
- 12 Paper baking molds
- For the mascarpone cream
- 2 egg yolks
- 40 grams sugar
- 1 packet Vanilla sugar
- 250 grams Mascarpone
- cocoa powder (for dusting)
Preparation steps
1.
For the mascarpone cream: Whip the egg yolks, sugar and vanilla sugar until fluffy. Stir in the mascarpone and then chill.
2.
For the cupcakes: Line the muffin tin with paper baking cups.
3.
Combine the flour, cappuccino powder, cocoa powder, baking powder and baking soda.
4.
In a separate bowl, whisk the egg slightly and mix with the sugar, vanilla sugar, oil, cream cheese and buttermilk. Whisk in the flour mixture until just combined.
5.
Pour the batter into the paper baking cups and bake in a preheated oven (180°C) (approximately 350°F) for 20-25 minutes. Remove from the oven, let cool slightly in the mold then transfer to a wire rack to cool completely. To serve, top each cupcake with a dollop of mascarpone cream and dust with cocoa powder.
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